(our family prefers fritters without the pepper flakes, but it does add a nice spark)

Combine all ingredients except oil, water, and corn (pour corn liquid into dry ingredients) in mixing bowl. When blended, add corn and enough water to create the consistency of thick pancake batter.

Heat oil in medium saucepan until drop of batter sizzles. Drop spoonfuls of batter into oil, cooking until golden brown, turning once to brown evenly. Remove to layered paper towels in a bowl or casserole dish. Serve hot. If not salty enough, try grinding a little sea salt over the top of cooked fritters.

Goes well with just about any beef dish, pork chops, use your imagination. Enjoy!My mom began cooking these when I was a child, and now my grandchildren enjoy it as well.

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